A Visual pH Indicator through Purple Cabbage Dye for Freshness Test of Venison  

作　　者：Kaixin Qi Guiying Wang Yinggang Huang Pengfei Fang 

机构地区：[1]College of Engineering&Technology,Northeast Forestry University,Harbin,150040,China

出　　处：《Journal of New Media》2021年第3期109-118,共10页新媒体杂志（英文）

基　　金：Basic Scientific Research Project 2572020DF01 of Northeast Forestry University;Fundamental Research Funds for Higher Education Institutions of Heilongjiang Province(135309513,135309109).

摘　　要：A visual pH indicator through purple cabbage dye is selected to test the freshness of venison.Chitosan and cassava starch of an equal weight were used to prepare the film-forming matrix of the indicator.The crystallization of natural purple cabbage dyes with a weight ratio of 5%,10%,20%and 40%were added to the matrix,respectively.The pH color test showed that the natural purple cabbage lyophilized powder with a weight ratio of 40%was the best for the pH indicator,which was used to test the freshness of venison stored at 4℃.The total bacterial count,volatile basic nitrogen(TVB-N)and thiobarbituric acid(TBA)of venison were tested through an experiment.When stored at under 4℃,a significant color change of the indicator from pink to blue-green was shown when the total amount of volatile basic nitrogen(TVB-N)(22.78 mg/100 g)exceeded the critical value(20 mg/100 g).The test result showed that the indicator was very sensitive to pH value and it would help customers identify the freshness of venison.

关 键 词：Visual pH indicator purple cabbage dye TVB-N TBA VENISON 

分 类 号：S63[农业科学—蔬菜学]